For some reason Kent and I have been discussing these kind of potatoes. It seems ever since we started talking about them I have seen tons of recipes. I chose a Food Network recipe, courtesy of Ree Drummond. Kent wanted to know why they were called Hasselback potatoes. This dish originated in Sweden. It takes its name from Hasselbacken, the Stockholm restaurant where it was first served. These seasoned potatoes turned out crisp on the outside and tender on the inside. Set aside some of the butter/chive mix to brush on just before serving. Simple and Delicious!
6 Russet Baking Potatoes
8 Tablespoons, softened butter
1/2 cup olive oil
1/3 cup chives, chopped
1/2 teaspoon salt
1/2 teaspoon ground pepper
- Preheat oven 450 degrees.
- Stir together the softened butter, olive oil, chopped chives, salt and pepper in a small bowl. Set aside.
- Place a potato between the handles of 2 wooden spoons or 2 chopsticks (I used wooden spoons). Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
- Line baking sheet with parchment paper, place potatoes on baking sheet and brush on the butter mixture. Make sure to get in between all the slices. (I also brushed on every 15 minutes to be sure the butter/chive mix would get in between those many layers.)
- Bake until tender and crisp, 55 to 60 minutes.